Stay in the kitchen when the kitchen gets hot

Grey’s Anatomy is back on! I hadn’t quite realized how much I’d missed the weekly drama. While enjoying Lexi walking in on Callie and Arizona in the shower (mmmh) and Cristina kicking ass in the OR and Meredith angsting on Izzie’s behalf, I whipped this up:

It’s a little sugar bowl cozy to go with my tea cozy! Good thing I have no more Nimbus, or I’d probably continue with a cream jug cozy, teacup cozies and a pan cozy for my pan. Then again…

Also, I made the bestest dinner ever last night,chicken with peanut sauce and coconut rice. I’d love to share a photo, but if there’s an appealing way to photograph thick peanut sauce, I haven’t found it yet. However, my new, shiny, cast-iron pan is doing pretty good in my kitchen:

Cover the bottom of a small pot with olive oil. Pour the rice in, stir till all the grains are covered in oil. Add water and a pinch of salt, bring to boil. Cook on low flame till all the water has evaporated and the rice is done (around 15 minutes). After about 12 minutes, add coconut to taste.

While the rice is cooking, heat up your frying pan and fry the chicken strips. Season lightly with salt, pepper and garlic. Just a hint of curry might also work well with that, but if you’re gonna do that, don’t add it in too early, because curry gets bitter if it burns.

In another pot, mix peanut butter, soy sauce and water. Bring to a boil, then slowly add in yogurt, stirring constantly. Season with sambal oelek until you get a nice, slow burn. If the sauce is too thick for your liking, just stir in a little more water.

I had too much oil in my pan to just mix the peanut sauce and the chicken before putting it on a plate, so I just poured the sauce over chicken and rice. Serve however your want, as long as it’s hot.

You can also leave out the chicken; just the rice and the sauce are delicious together.